Recipe Swap Friday–Roasted Broccoli with Raisin Vinaigrette

Posted on February 3, 2012 by Erin

Well, I don’t know about you, but I’ve been adding new veggie recipes to my files every week since we started this whole Recipe Swap Friday. I love seeing your recipes! Keep on sharing!

This is going to be our last week with veggie recipes. Up next Friday: I want to see your recipes that are free from refined sugar. Sweeten them with honey. Sweeten them with agave, or maple syrup, or apple juice, and then please share them with the rest of us. In our house, we’re starting to cast our eyes towards sweet treats again. But the holiday binge is still within recent memory and so we’re wanting something that will satisfy a sweet tooth, but not send our kiddos into fits of spasmodic craziness. So get baking, and then come back to share with everyone next week.

As usual, you can link up to your favorite veggie recipe below, either on your blog or in your Plan to Eat account. If linking up to your Plan to Eat account, just cut and paste the url from the recipe in your recipe book.

I’m putting this on the table this week:

Are you not a broccoli person? Seriously, give this one a try. It’s delicious and sweet and doesn’t have any of that sulfuric taste that broccoli sometimes has.

Roasting the broccoli (or any veg for that matter) brings out the sugars and makes it nice and sweet. And the little bit of browness adds a nice depth of flavor.

Then, by tossing it with this delightfully clever (and sweet) vinaigrette, my kiddos always asked for seconds–no joke.

I do recommend only using the best parts of the broccoli–the florets and the tender stems just below them. The thick stems are good for cream of broccoli soup or broccoli and cheese casserole, but not for hard-core roasted broccoli. If you just can’t stand to throw them away, put them back in the fridge and make one of the above dishes later in the week.

Plan to Eat users, click on the recipe title to import the recipe into your account.

Roasted Broccoli with Raisin Vinaigrette

Source: Bon Apetit magazine

Ingredients

1 ¹⁄₂ pounds broccoli stems removed, tops cut into large florets
6 tablespoons extra-virgin olive oil, divided
2 tablespoons Sherry wine vinegar
¹⁄₂ cup raisins
1 tablespoon water
¹⁄₂ teaspoon ground cumin

Method

Preheat oven to 400°F. Place broccoli on large rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Roast broccoli until tender and brown in spots, about 25 minutes.
Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender. Blend until raisins are finely chopped, about 30 seconds. Season vinaigrette to taste with salt and pepper.
Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.

Share Your Yummy Veggie Recipe

Rules for Sharing:

This is a sharing post. So…please share.

The rules for sharing are simple: If you take a taste (link from this post to your blog) you should share a taste (link from your blog back to this post).

If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “sharing a taste”. Just copy and paste the web address for your recipe from your Plan to Eat account.

How to Get Your Dish Onto the Goodie Table:

I really want this to be easy and accessible to everyone, so leave me a comment if you have trouble. I’ll do my best to help you out. It’s a little bit harder than just setting a bowl of veg on the table, but I promise it’s pretty easy. Just click on the link below that says “Click to view/add link” and follow the directions from there.

Recipe Swap Friday–Confetti Kale

Posted on January 27, 2012 by Erin

Thanks for joining us for Recipe Swap Friday! I hope you’re enjoying all these veggie recipes as much as I am. Thanks to all of you who are linking up and sharing your yummy dishes o’ veg.

If this is your first time joining us, we’re swapping veggie recipes to kick off the new year. You can link up to your favorite veggie recipe below, either on your blog or in your Plan to Eat account. If linking up to your Plan to Eat account, just cut and paste the url from the recipe in your recipe book.

Here’s what I brought this week:

This was a great substitute for plain old salad, especially in the middle of winter. And it was super-easy to make.

The folks around our dinner table were just about split on their preference of it–half liked it, half did not. The Pickle spent 15 minutes separating out the peppers and corn (which he liked) from the kale (which he did not like) and then eating them independently. If you’re not a fan of kale then you could substitute a less bitter green. Try spinach, collards, or chard.

A note on the cooking time, I didn’t cook this nearly as long as the instructions say to. Feel free to adjust the cooking time to your preferences.

Plan to Eat users, click on the recipe title to import the recipe into your account.

Confetti Kale

Source: Simply in Season, Mary Beth Lind and Cathleen Hockman-Wert

Ingredients

6 cups organic kale, chopped
1 clove garlic, minced
³⁄₄ cup organic frozen corn, thawed
¹⁄₂ cup organic red bell pepper, chopped
¹⁄₄ cup water
¹⁄₂ tsp salt
¹⁄₄ tsp pepper

Method

In a large frying pan, saute kale and garlic in 2 Tbs of olive oil over medium heat, stirring constantly, for 10 minutes.
Mix in remaining ingredients and cook for 10 minutes. Serve immediately.

Share Your Yummy Veggie Recipe

Rules for Sharing:

This is a sharing post. So…please share.

The rules for sharing are simple: If you take a taste (link from this post to your blog) you should share a taste (link from your blog back to this post).

If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “sharing a taste”. Just copy and paste the web address for your recipe from your Plan to Eat account.

How to Get Your Dish Onto the Goodie Table:

Green Bean Salad

Posted on January 25, 2012 by Erin

I really thought this dish would be a big winner with the hungry masses at the dinner table. They like every ingredient in it–green beans? Check. Hard-boiled eggs? Double check. Pickles? Check. So I was really surprised when we had to bribe them with dessert to finish their veggies.

The Sweetie Pie enjoyed his serving, and finished the Pickle’s serving (who decided that having dessert wasn’t worth the price of eating his beans). I’ve come to rely on my nose to “taste” these recipes for me, since my diet restrictions don’t allow me to eat eggs or mayo. My olfactory senses gave it a thumbs up, so I’m not sure what went wrong. But I present it here as a dish that pleased the adults at the table, if not the kiddos.

I came up a little short on mayo and substituted some plain yogurt. It worked great. I don’t think I’d go so far as to substitute all the mayo with yogurt, but if you’re wanting to cut calories, you could get away with swapping out part of it.

I also used my french cut green beans here, since I still had a bag in the freezer. They worked out nicely.

And I chose to use rice vinegar, since the recipe doesn’t specify which vinegar to use. I thought the little bit of sweetness would be a nice addition.

Plan to Eat users, click on the recipe title to import the ingredient list into your account.

Green Bean Salad

Source: More with Less by Doris Janzen Longacre (adapted)

Ingredients

3 cups cooked green beans, cut into 1″ pieces
4 hard-boiled eggs, chopped
1 medium organic onion, diced
1 large dill pickle, chopped
2 Tbs vinegar
1 tsp salt
²⁄₃ cup mayonnaise

Method

For instructions, see page 254 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding.

Recipe Swap Friday–Carrot Apple Salad

Posted on January 20, 2012 by Erin

Welcome back to Recipe Swap Friday! I’m loving all these veggie recipes you guys are sharing (especially those veggie dishes that could actually be dessert–yum!)

If you weren’t here last week, we’re giving a nod to healthy-eating in the new year by sharing our favorite veggie recipes. You can link up to your favorite veggie recipe below, either on your blog or in your Plan to Eat account. If linking up to your Plan to Eat account, just cut and paste the url from the recipe in your recipe book.

Hope you guys brought lots more recipes to share! Here’s mine for the week:

Now isn’t that a cheerful salad for a bleak, midwinter dinner table? This salad was a huge hit at our house, with kiddos and grown ups alike. A few of the little ones took issue with the mint in the salad (which I loved) so I guess we’ll leave that out of the next batch.

Once I quit grumbling over having to pull out my food processor, this salad came together in a jiffy. I grated two Granny Smith apples and four carrots. I didn’t really measure the quantity of my carrots and apples, just threw everything in the processor into a mixing bowl, so I think I may have ended up with more veg than the recipe calls for. Even so, this salad was a real winner.

Definitely use fresh lemon and orange juice. The flavors are so much brighter and fresher. And leave out the mint if you’ll be serving sensitive palates.

For those who are following along with our cookbook tour this recipe comes from a companion book to the More with Less cookbook. The recipes in this book have the simplicity of More with Less but use fresh, seasonal ingredients. I’ve been cooking from it for a few years and have found some real winners that I turn to again and again.

Plan to Eat users, click on the recipe title to import the recipe into your account.

Apple Carrot Salad

Source: Simply in Season, Mary Beth Lind and Cathleen Hockman-Wert

Ingredients

¹⁄₄ cup fresh lemon or lime juice
2 Tbs fresh orange juice
1 Tbs honey
2 cups apple, shredded
2 cups carrots, shredded
1 Tbs fresh mintor 1 tsp dried mint
¹⁄₈ tsp salt or to taste
¹⁄₄ cup raisins

Method

Mix together the juice and the honey. Toss with the apples and coat well (prevents browning). Add the remaining ingredients. Toss well and serve immediately.

Share Your Yummy Veggie Recipe

Rules for Sharing:

This is a sharing post. So…please share.

The rules for sharing are simple: If you take a taste (link from this post to your blog) you should share a taste (link from your blog back to this post).

If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “sharing a taste”. Just copy and paste the web address for your recipe from your Plan to Eat account.

How to Get Your Dish Onto the Goodie Table:

Recipe Swap Friday–Roasted Squash with Lemon and Nutmeg

Posted on January 13, 2012 by Erin

We here at the Plan to Eat blog had so much fun with our Christmas Cookie Exchange that we’ve decided to keep the party going. Every Friday will be another opportunity to share a link to recipes from your own blog or Plan to Eat recipe book. We’re calling it Recipe Swap Friday and our theme will change periodically, depending on my whim and your suggestions (so if you have suggestions, let us know!)

The goal? More yummy recipes for everyone!

You don’t have to have a blog to share a recipe. You can link to a recipe in your Plan to Eat recipe book by cutting and pasting the url from the recipe page. Don’t be intimidated. It’s so easy, I promise. Leave me questions in the comments section if you have any problems and I’ll talk you through.

Shall we get started?

I’m guessing that lots of you have made New Year’s Resolutions regarding what you eat and/or what you serve to your loved ones at the dinner table. I spent some time trying to define what it meant to eat healthy, and then I gave up. It’s so individual. For example, I need lots of good fat in my diet, because my chronic illness makes it hard for me to keep weight on. But seriously, how many of you made a New Year’s resolution to gain weight?? And the typical things that are considered “healthy” like whole grains and raw fruits and veggies are truly not good for me.

After much thought, I think I arrived at a healthy eating resolution that pretty much everyone would be able to agree on: more veg.

So I’m declaring our current theme for Recipe Swap Friday to be…..veggie recipes.

I tried out this squash recipe on my family last week and it was a big hit with even the pickiest eater at our table (who shall remain anonymous). The original recipe called for acorn squash. I used kabocha squash because I had one left from a friend’s fall garden. You could use just about any winter squash variety you have available.

I also swapped out the butter for coconut oil to make it dairy-free. If you don’t have diet restrictions, just change it back to butter.

Plan to Eat users, click on the recipe title to import the recipe into your account.

Roasted Squash with Lemon and Nutmeg

Source: Everyday Food magazine (adapted)

Ingredients

1 winter squash, seeded and cut into 1-2″ wedges
2 Tbs coconut oil
salt and pepper
2 tsp lemon zest
¹⁄₂ tsp ground nutmeg

Method

Preheat oven to 425.
Arrange squash wedges on a rimmed baking sheet in a single layer. Dot with coconut oil (or butter).
Roast until squash is tender and golden, about 30 minutes, flipping squash every 10 minutes or so. Season with salt and pepper and sprinkle with lemon zest and nutmeg. Serve warm or at room temperature.

Share Your Yummy Veggie Recipe

Rules for Sharing:

This is a sharing post. So…please share.

The rules for sharing are simple: If you take a taste (link from this post to your blog) you should share a taste (link from your blog back to this post).

If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “sharing a taste”. Just copy and paste the web address for your recipe from your Plan to Eat account.

How to Get Your Dish Onto the Goodie Table: